Routine
Sep 3, 2025
4 recorded violations
Official wording
10. Adequate handwashing sinks properly supplied and accessible Handwashing sink in tortilla prep area blocked for use by trash can on wheels 5-205.11(A): A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Keep handwashing sinks clear, nothing blocking access to sink. Corrected during inspection, person in charge re-located trash can.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
25. Consumer advisory provided for raw/undercooked food Observed facility offering steak cooked medium without an asterisk or other symbol next to the menu item indicating that it is served or sold raw, undercooked. 3-603.11Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) ...if an animal FOOD such as beef, ...is served or sold undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, steak (can be cooked to order) (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request (2) Consuming raw or undercooked MEATS...may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish,or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Person in charge agrees to talk to cooperate regarding adding advisory to menu
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
37 - Food properly labeled; original container Observed no allergen information on menu or unpackaged products 3-602.12(c) Other Forms of Information The PERMIT HOLDER shall notify CONSUMERS by written notification of the presence of MAJOR FOOD ALLERGENS as an ingredient in unPACKAGED FOOD items that are served or sold to the CONSUMER Retail food establishments shall notify customers of major food allergens used as ingredients. Notification can be either physical or electronic means such as; brochures, deli case or menu notifications, label statements, table tents, placards, or other effective written means. The nine major food allergens are Milk, Eggs, Fish, Crustacean, Shellfish, Tree Nuts, Wheat, Peanuts, Soy, and Sesame. The operator agrees to label menus including a statement that says "Allergy information is available upon request" Education provided. Guidance document provided via email
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
41. Observed in use wiping cloth bucket in front line/prep area testing at 0 PPM quaternary ammonia Wiping Cloths, Use Limitation3-304.14 (B) (1) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for the chemical being used. Corrected during inspection. operator refilled wiping cloth bucket at 3-compartment sink, retested and now testing at 300-400 PPM quaternary ammonia.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Boulder County Public Health, Sep 3, 2025 · Original Source